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Step 1
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| Brew tea for 10 minutes then strain. Set aside. |
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Step 2
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| Put lamb chops in a gallon freezer bag and coat with cinnamon, salt, pepper, oil, and 2 tbs of brewed tea. Let it marinate at room temp for at least 30 minutes. |
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Step 3
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| Make your chimichurri by adding the rest of the tea to a blender, along with all remaining ingredients. Blend on medium speed until well incorporated. |
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Step 4
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| Broil lamb chops in oven on high for 7-8 minutes, or pan sear, until internal temperature reaches at least 145°F. |
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Step 5
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| Serve lamb topped with chimichurri sauce, chopped parsley and a side of peas or lentils. Bon appétit! Serves approximately 4 people. |
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